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OLIVOIL® FRUTTOSIDE BAS

1 of 12 products in this brand
Innovative, mild surfactant, based on the combination of lipidic chains derived from olive fats, Fructose and oat amino-acids. Olivoil Fruttoside boasts creamy foam building and boosting, low transepidermal loss value, and low eye irritation index. It gives beneficial effects even if used as secondary surfactant at low percentages.

INCI Name: Fructose, Fructosyl Cocoate/Olivate, Sodium Cocoyl/Olivoyl Hydrolyzed Oat Protein

Functions: Cosurfactant, Oral Care Agent, Surfactant

Ingredient Origin: Natural Origin, Non-Animal Origin, Plant Origin, Vegetable Origin

Labeling Claims: Credo Clean Standard, Natural, Naturally Derived, Organic, PEG-free, Palm Oil-free, Palm free, Sulfate-free, Sustainable, Vegan

Certifications & Compliance: COSMOS, ECOCERT, IECIC (China), ISO 16128, Organic Certified

Benefit Claims: Cleansing, Creamy Texture, Emolliency, Foam Enhancement, Hair Conditioning, Hair Softening, Hydrating, Improves Skin Elasticity, Low-Irritation, Lustrous, Mild Surfactant, Moisturizing, Nourishing, Sensory Enhancement, Shine Enhancing, Skin Barrier, Skin Tightening, Soothing, Suitable for Sensitive Skin, Tewl Reduction, Viscosity Boosting

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Knowde Enhanced TDS

Identification & Functionality

Cosmetic Ingredients Functions

Features & Benefits

Product Information

Ideal for:

  • Shower gels
  • Shampoos
  • Oral hygiene products
  • Every application where gentle cleansing and emollient after feel are required

Categories:

  • Olivoil Surfactants
  • Oral Care
Technology
  • Natural surfactant from vegetable origin
  • Advanced sensorial features ( mild rinse off cosmetics & emulsions
  • Green and eco sustainable philosophy
  • Specific for hair care and face/body mild cleansers
  • Cosmos Ecocert approved
  • Based on olive fatty acids, oat peptides and fructose
  • Palm and Kernel Palm Oil Free
  • China compliant version available
Ratio: Choice of Olive Fatty Acids

• Millenary use in personal care
• Olive oil is an icon of Mediterranean lifestyle
• Healthy features objectified in food & cosmetics industry
• Unique source of Oleic acid

Technical Features

• Foam building & boosting
• Viscosity booster

Sustainability

SOURCING , ACKNOWLEDGED CERTIFICATIONS AND NATURALITY PARAMETERS
The lipopolypeptide and liposugar units are sourced from Olea Europaea , Cocos Nucifera , Saccharum officinarum and Avena Sativa The Olivoil Fruttoside does not contain Elaeis Guineensis derivatives : it is PALM and KERNEL PALM OIL FREE Cosmos Ecocert approved , Vegan standards compliant , ISO16128 Natural percentage above 90%

Applications & Uses

Application Format
Bath & Shower Applications
Application Fields
  • Hair Care
  • Make-Up
  • Oral Hygiene
  • Skin Care
  • Technicals
  • Tioletries
Additional Information

The composition of Olivoil Fruttoside is SODIUM COCOYL/OLIVOYL HYDROLYZED OAT PROTEIN, FRUCTOSYL COCOATE/OLIVATE, FRUCTOSE and it is a complex reaction product.
The cas number of the mix is 2231132-17-3. During longer storage, the product color could turn to amber, given the complex natural composition of the product. The performances and quality of the raw material are not affected.

 

Ratio choice of Oat Polypeptides & Peptides

• Reference active ingredient for soothing and sensitive skin applications
• Proven skin elasticity, tightness and hydration increase
• Immediate improvement of skin ability to respond to deformation
• Source of nourisihing peptides for damaged hair keratin

Ratio Choice of Fructose
  • Reference active ingredient for hair surface
  • Moisturizing action on hair and skin
  • Milestone active for hair conditioning
  • In OF it is found esterified with fatty acids and in free form
Way Use

CONCENTRATION OF USE
Olivoil Fruttoside is concentrated at 30% in water solution . It can be used in few potential ways
• Primary surfactant    @ 10.0 ÷ 30.0 %
• Secondary surfactant    @   0 2.0 ÷ 10.0 %
• concentration of use as emollient /co emulsifier in leave on applications @ 0 2.0 ÷ 5.0 %
RINSE OFF APPLICATIONS
Concentration of use starting from 2% is sufficient to reduce sulfates sulfonates aggressiveness and obtain tewl score comparable to those of physiological water. increasing OF concentration up to the maximum values , will provide the formula with directly proportional
improvement of its technical and functional properties
pH OF USE
Olivoil Fruttoside is partially made of lipo polypeptides formed by condensed aminoacids and fatty acids. The pH of the formula needs to be set depending on the final output desired:
• 5.5 ÷ 8.0    if OF is used at concentration 5.0 % and a transparent formulation is required
• 4.5 ÷ 8.0     if OF is used as secondary surfactant at concentration ≤ 5.0 % if the final formulation will be opacified , pearled or is in creamy form

Marketing Claims

• PEG , Sulfate and PALM free
• Hair luster , shining and softness booster/ skin moisturizing
• Ideal for tear free formulations
• Cosmos approved sustainable sourcing high naturality values
• Olive fats , fructose and oat derived
• Formulating natural with elite sensoriality

Properties

Physical Form
Microbiological Values
ValueUnitsTest Method / Conditions
Total Microbe Count0 - 100UFC/gInternal
Yeasts And Mould0 - 10UFC/gINTERNO/INTERNAL

Regulatory & Compliance

Additional Information

The information on product specifications provided herein is only binding to the extent confirmed by Kalichem in a written Sales Agreement. Kalichem expressly disclaims any responsibility for the suitability of the products for any specific or particular purposes intended by the user. Suggestions for the use and application of the products and guide formulations are given for information purposes only and without commitment. Such suggestions do not release Kalichem ´customers from testing the products as to their suitability for the customer’s intended processes and purposes. Kalichem does not assume any liability or risk involved in the use of its products as the conditions of use are beyond its control. The user of the products is solely responsible for compliance with all laws and regulations applying to the use of the products, including intellectual property rights of third parties.

Technical Details & Test Data

Patented Anionic Polypeptide: Chemical Nature

OLIVOIL® FRUTTOSIDE BAS - Patented Anionic Polypeptide: Chemical Nature
Sodium Cocoyl Olivoyl Hydrolyzed Oat Protein
Lipo polypeptide containing condensed olive oil fatty acids and oat polypeptides & peptides (Alanine, Threonine , Glycine , Valine) forming an anionic amphiphilic unit able to form a moisturizing , soothing , skin hair filming macromolecule with gentle cleansing action

Patented Non Ionic Lipo-Sugar: Chemical Nature

OLIVOIL® FRUTTOSIDE BAS - Patented Non Ionic Lipo-Sugar: Chemical Nature
Fructosyl Olivate

Lipo sugar containing esterified olive oil fatty acids and fructose forming non ionic amphiphilic unit able to form a moisturizing , soothing , skin hair nourishing and conditioning complex with gentle cleansing action

Surf - Active Tested Effects

• Hair cuticle angle reduction
• Hair luster increase
• Hair shining increase
• Hair softness increase
• TEWL reduction
• Low eye irritation index

Hair Conditioning Tests

SUBJECTIVE EVALUATION ON HAIR SHINING
OLIVOIL® FRUTTOSIDE BAS - Hair Conditioning Tests
p<0.05

OF @ 2.8 % a.m. in combination to SLES, improves hair shining perceived efficacy
The score reported is significantly higher than SLES used alone and of the SLES + CG ( cocoglucoside ) combination
SUBJECTIVE EVALUATION ON HAIR SOFTNESS
OLIVOIL® FRUTTOSIDE BAS - Hair Conditioning Tests - 1
p<0.05

OF @ 2.8 % a.m. in combination to SLES, improves hair softness perceived efficacy
The score reported is significantly higher than SLES used alone and of the SLES + CG ( cocoglucoside ) combination

TEWL Tests

SKIN BARRIER INTEGRITY EVALUATION
OLIVOIL® FRUTTOSIDE BAS - Tewl Tests
12 Volunteers 18 washing t 0 = 0 days t 1 =5 days
Total a.m. of solution tested @ 14%

OF is able to decrease SLES aggressiveness more effectively than DLS(Disodium Laureth Sulfosuccinate)
The overall values of water loss are very close to the aggressiveness values of water